Red Meat Allergy Friendly Full English Breakfast
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Learn more →Ingredients
2 servings
- 4 rashers back bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 4 pork sausages (such as cumberland or lincolnshire)
Chef's tipTurkey sausage is leaner than pork; add a little oil if it seems dry, and match the seasoning to the recipe. Cook turkey fully - to 165°F (74°C). - 1 can (14 oz) baked beans
- 2 medium tomatoes, halved crosswise
- 6 oz cremini or button mushrooms, thickly sliced
- 2 tbsp unsalted butter, divided
- 1 tbsp neutral oil (such as sunflower oil or vegetable oil)
- 4 large eggs
- 4 slices white or brown bread
- salt and pepper, to taste
For serving
- black pudding, 2 slices (optional)
Can be omittedblack pudding
- hp sauce or ketchup, for serving (optional)
Can be omittedhp sauce
Instructions
- 1
Heat your oven to its lowest setting (around 200°F / 95°C) and place a large baking sheet inside to keep finished components warm as you cook in batches.
- 2
Heat a large skillet over medium heat. Add the sausages and cook, turning every 2–3 minutes, until deep golden brown on all sides and an instant-read thermometer inserted into the center reads 160°F (71°C), about 15–18 minutes total. Transfer to the warm baking sheet in the oven.
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